NEW SELF Meal Plans

Newsletter

Vegan Low Country Grits

Grits, like most Southern foods, are made differently throughout the region. Some like them savory; others prefer them sweet. This version was inspired by the flavors of the Low Country, a coastal region on South Carolina’s and Georgia’s Sea Islands, where seafood is eaten in abundance. These grits get their “seafood” essence from zucchini and artichoke hearts for texture, and from Old Bay seasoning and ume plum vinegar for flavor.

In a large skillet, heat the oil over medium heat. Sauté the garlic, scallion whites, and jalapeño, about 3 minutes. Add the tomatoes, zucchini, artichoke hearts, corn, sausage, and 1 cup water and bring to a simmer for about 5 minutes. Add the seasonings and tamari. On low heat simmer until the zucchini is tender, about 10 minutes. Stir in the vinegar and parsley. There should be ample broth. Reduce the heat to its lowest setting to keep them warm.

For the grits:

Meanwhile, in a medium saucepan over medium-high heat, bring the soy milk to a low boil. Add the butter, salt, and pepper, then stir in the grits.

Reduce the heat to low and continue to stir for 20 to 30 minutes, until creamy. If the grits look dry, stir in water—2 tablespoons at a time. Once creamy, stir in the nutritional yeast.

Spoon the grits and vegetable sauté into bowls. Garnish with nutritional yeast and scallion greens.